Ginger Extract

Ginger, or Zingiber officinale, is a creeping perennial indigenous to tropical Asia and other tropical areas, including Jamaica, and is cultivated in the United States, India, and China. The name generally refers to the fresh or dried, whole or powdered rhizome of the plant. Although it is often called ginger root, it is not a root. Turmeric is in the same family. The plant's stalk grows to a height of 3 to 4 feet (90 to 120 cm). It produces flowers that are white with purple streaks or yellowish in color, and they grow on spikes at the end of the stems that grow from the rhizome. The taste is described as fiery and pungent, and rates seven of ten on the hotness scale. It is closely associated with gingerbread, cake, cookies, pie, sausage, and curry. It is sometimes called for in Jamaican jerk paste, and it is used in Chinese Kung pao. When sliced and pickled, it is used to clear the palate between different pieces of sushi. Ginger is used in a number of different beverages and can be made into a tisane, made by boiling pieces of the rhizome for several minutes. Ginger ale and beer both got their names from this important ingredient. Dried, it is one of the ingredients in the French four-spice mixture called quatre épices, along with nutmeg, white pepper, and cloves. It's also used in Indian curry powders and Chinese five spice powder.